What You Need to Know
Liquid nitrogen (-196°C) rapidly freezes liquid solutions, forming ice crystals while maintaining spherical shape due to surface tension. The Leidenfrost effect prevents immediate boiling upon contact.
Enables creation of ultra-thin frozen shells with liquid centers, used for flavor bursts or temperature contrasts.
Key Parameters
Temperature
-196°C
-196°C - -150°C
Time
15 seconds
5 seconds - 30 seconds
Equipment
Liquid nitrogen DewarSlotted spoonsSilicone sphere moldsCryogenic gloves
Steps
- 1.
Nordic Cloudberry Explosion (Noma, Denmark): Preserves delicate Arctic berry flavors while creating temperature drama
The Science
Primary Reaction
Phase transition (liquid to solid)